Lentil Bolognese
Ingredients
- 1 tablespoon olive oil, or to taste
- 1 onion, finely chopped
- 2 cloves garlic, crushed and finely chopped
- ½ red bell pepper, thinly sliced
- 1 carrot, cut into small cubes
- ½ cup thinly sliced mushrooms
- ½ cup red wine
- 1 (14 ounce) can diced tomatoes
- 1 cup vegetable broth
- 1 (15 ounce) can green lentils, drained
- 1 teaspoon ground paprika, or more to taste
- 1 teaspoon dried basil, or more to taste
- 1 teaspoon dried oregano, or more to taste
- 1 teaspoon mixed dried herbs, or to taste
- 1 pinch ground nutmeg
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Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
- Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
Source
Original recipe: View Original